Dijon and Yoghurt Mushrooms

Serves 6

Ingredients

30 g butter
4 echalotes or pickling onions (finely chopped)
1 clove garlic (crushed)
500g mushrooms
3/4 cup/185ml dry white wine
1 tablespoon dijon mustard
1 teaspoon finely chopped fresh coriander
1 1/4 cups/250g natural yoghurt
black pepper
2 tablespoons fresh parsley (chopped)

Method

1. Melt butter in a nonstick frying pan over a medium heat. Add echalotes and garlic. Cook, stirring, for 2-3 minutes or until onions are soft.

2. Add mushrooms. Cook, stirring occasionally, for 5 minutes or until mushrooms are cooked. Remove mushrooms from pan and keep warm.

3. Stir wine, mustard and coriander into pan. Bring to the boil, then reduce heat and simmer for 10 minutes or until liquid reduces by roughly half.

4. Remove pan from heat. Stir in yoghurt and season to taste with black pepper. Return pan to a low heat. Cook, stirring, for 2-3 minutes or until heated through. Spoon sauce over mushrooms and sprinkle with parsley.